Wakame Salad with Tofu

Wakame, a type of seaweed, must first be soaked briefly in cold water before using. Drain it thoroughly before adding it to other ingredients.

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Peter Chou

Nutritional Bonus: Munch on our wakame, rice and tofu salad for a boost to your body's magnesium supply, a mineral that is getting a lot of attention for its possible benefits to manage hypertension .

60minDuration

30minCook Time

30minPrep Time

4Servings

Ingredients

1 cup brown rice

1 medium carrot, thinly sliced

1/4 cup dried shiitake mushrooms

1/4 cup wakame, soaked in cold water 5 minutes, drained and chopped

1/2 cup red bell pepper, sliced

2 tbsp rice wine vinegar

1 tsp raw honey

2 tbsp low-sodium soy sauce

1 tsp fresh ginger, freshly grated

1 tsp sesame oil

5 oz medium firmness tofu, cut into bite-size cubes

Preparation

Cook rice according to package directions; add carrot during last 5 minutes of cooking and mix.

Meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand 20 minutes; drain and chop.

Transfer rice and carrots to a large mixing bowl. Add mushrooms, wakame and pepper and combine well.

In a small bowl, whisk together vinegar, honey, soy sauce, ginger and oil; pour over rice mixture and toss to combine. Carefully stir in tofu. Refrigerate for 2 to 3 hours for best flavor; can be kept in fridge for up to 4 days.

This simple Moroccan chickpea salad is hearty enough to stand on its own for a no-cook dinner, and if you have any leftovers simply pack them for work tomorrow – a marinated dish such as this often tastes even better the next day!